Preheat the oven to 180'C / 350'F / gas 4. Take each bread roll and slice off the top about one-third of the way down. Scoop out the soft insides. Rub the inside of the hollow and the top insideof the "lid" with garlic, then brush the olive oil over the samesurfaces. Place in the preheated oven to dry out and crisp for 10minutes.

Saute the wild mushrooms in the butter for 1 minute. Add the waterand lemon juice and cook for a further minute with the kid on. Taste, and season with salt and pepper, then reserve. Add thechopped herbs to the whipped cream, then taste and season with salt and pepper. Just before serving whisk the whipped cream into themushrooms and their juices. Divide the mushrooms between the hollowsin each bread roll, and spoon the sauce on and around. Top with the "lids" and serve.